Preparation of starch-stabilized silver nanoparticles from amylose-sodium palmitate inclusion complexes

作者：Fanta George F; Kenar James A^*; Felker Frederick C; Byars Jeffrey A

来源：Carbohydrate Polymers, 2013, 92(1): 260-268.

DOI：10.1016/j.carbpol.2012.09.016

• Silver nanoparticles
• Amylose inclusion complex
• Starch
• Sodium palmitate
• Jet-cooking

Starch-stabilized silver nanoparticles (AgNP) were prepared from amylose-sodium palmitate helical inclusion complexes by first converting sodium palmitate within the amylose helix to silver palmitate by an ion-exchange reaction with silver nitrate, and then reducing the complexed silver palmitate salt with NaBH4. This process yielded stable aqueous solutions that could be dried and then re-dispersed in water for end-use applications. Reaction products were characterized by inductively coupled plasma-atomic emission spectroscopy (ICP-AES), UV-VIS spectroscopy, X-ray diffraction, TEM. SEM and light microscopy. Addition of acid to reduce the pH of aqueous starch-AgNP solutions produced an increase in viscosity, and nearly quantitative precipitation of starch-AgNP was observed at low pH. Smaller AgNP and higher conversions of silver nitrate to water-soluble starch-AgNP were obtained in this process, as compared with a process carried out under similar conditions using a commercial soluble starch as a stabilizer. Published by Elsevier Ltd.

• 出版日期2013-1-30